DIRECTION AND INSTRUCTION FOR MAKING "LAKSA" OR "LAKSA SARAWAK"

FOLLOW THE INGREDIENT AT MY LAST POST:

[What is Laksa or Laksa Sarawak?]

Prepared for the Soup [with Laksa paste]

• Boil the chicken breast and prawns to get stock individually. Sieve and retain the stock. Once cooked, remove and drain or toast them aside. 

• Grated coconut mixed with cold water to get the milk.

• Then, mix laksa paste with little bit of boiling water of chicken stock. Sieve them and pour into the boiling pot. Do this for 3 times. Then keep aside the waste paste.

• Heat and stir the soup, add salt and lastly, add coconut milk not too much; by estimate.

Instruction for the preparation.

• Socked the package noodle (Bee Hoon) with cold water until soft. Drain.

• Then shred the chicken meat. Leave the prawns as it is with its heads on.

• Boil water to blanch the noodles and bean sprout. Blanch the noodles and drain. Blanch the bean sprout and ensure it remains crisp.

• Heat the Frying pan; the beaten eggs to makes egg pancakes; makes until finished. Stripe the eggs.

• Clean and wash the coriander leaves.

Preparation for eating “Laksa”

Add a small portion of noodles into a bowl. Add a small amount of bean sprout, prawn, shredded chicken and egg strips.

Scoop the gravy into the bowl. Garnish with coriander leaves.

This can be taken with sambal belacan and lime.

My tips for Laksa soup:

Leave the chicken bone in the soup after already taken the meat;

Secondly, add 1 or 2 beef bone, boiling together in the soup, too.

This will give more delish taste J

When  time cooking, I always ESTIMATE unlike Baking.